Cheesy Scrambled Eggs
Cheesy Scrambled Eggs
Elevate Your Morning: The Ultimate Golden Recipe for Cheesy Scrambled Eggs
Indulge in the rich, creamy texture of scrambled eggs made with the perfect blend of cheese and milk! These eggs are incredibly savory, melt-in-your-mouth tender, and absolutely delicious. They’re perfect for a quick breakfast, a delightful brunch, or even a comforting snack.
Main Ingredients- 4 fresh eggs
- 1 slice cheddar cheese (torn or chopped)
- 1/2 Tbsp unsalted butter
Seasoning & Flavorings- 2 Tbsp milk (for extra creaminess)
- 1 Tbsp cooking wine (like mirin, optional, to remove eggy smell and add umami)
- 1 Tbsp grated Parmesan cheese (for enhanced flavor)
- 1 pinch salt (to taste)
- 2 Tbsp milk (for extra creaminess)
- 1 Tbsp cooking wine (like mirin, optional, to remove eggy smell and add umami)
- 1 Tbsp grated Parmesan cheese (for enhanced flavor)
- 1 pinch salt (to taste)
Cooking Instructions
Step 1
In a bowl, crack the 4 fresh eggs. Add the 2 Tbsp milk, 1 Tbsp cooking wine (if using), 1 Tbsp grated Parmesan cheese, and 1 pinch of salt. The cooking wine helps to reduce any eggy smell and adds a subtle depth of flavor.
Step 2
Using a whisk or fork, gently beat the eggs until the yolks and whites are just combined. Avoid over-beating, as this can create too much foam and result in a less tender texture. A light mix is best for a smooth finish.
Step 3
Heat a non-stick skillet over medium-low heat. Add the 1/2 Tbsp unsalted butter and let it melt, swirling the pan to coat the bottom evenly. Be careful not to let the butter brown, as this can affect the taste. The butter adds richness and prevents sticking.
Step 4
Once the butter is melted and shimmering, pour in the beaten egg mixture. Immediately scatter the 1 slice of cheddar cheese, torn or chopped, over the surface of the eggs. The cheese will melt as the eggs cook, infusing them with a wonderful cheesy flavor.
Step 5
As the edges of the eggs begin to set, use a spatula to gently push the cooked portions from the edges toward the center, allowing the uncooked egg to flow underneath. Cook for about 30 seconds, then gently stir. Avoid vigorous stirring; aim to gently fold the cooked and uncooked parts together for a creamy consistency.
Step 6
If you prefer soft, creamy, and slightly undercooked scrambled eggs (like a runny yolk), remove the pan from the heat when the eggs are about 70-80% cooked. There should still be some moist, glossy egg visible. The residual heat will continue to cook them gently.
Step 7
For fluffier, fully cooked scrambled eggs, continue to stir gently over low heat after turning off the flame. Keep folding the mixture until it reaches your desired texture, from soft curds to a more crumbly consistency. Adjust the cooking time to your preference for a delicious outcome every time!
